Chinese cuisine is known for its bold, intense flavors and liberal use of spices. If you enjoy food with some heat and excitement, Sichuan and Hunan cuisines from southwestern and central China should be on your radar. Dishes from these regions often incorporate mouth-numbing Sichuan peppercorns and tongue-tingling chilies into an aromatic base of garlic, shallots, and ginger. The result is a tableau of flavors, aromas, and textures that dance on your palate. While certainly bold, the heat level can vary tremendously between individual dishes. If you’re new to spicy Chinese fare, here’s an overview of some of the most iconic spicy dishes you’re sure to encounter.
Mapo Tofu
This dish originating from Sichuan province has become a sensation, popularized by Chinese restaurants internationally. Silky tofu cubes are cooked in a pool of fiery chili oil and savory meat sauce. The sauce is complex, drawing flavor from fermented black beans, whole Sichuan peppercorns, and earthy minced beef or pork. The soft tofu soaks up all that sauce and gives a cooling contrast to the prevalent spice. A touch of ground meat adds textural interest. Mapo tofu is often served with a heaping scoop of white rice to temper the flavors. It’s a highly addictive and satisfying combination of spicy, numbing, sweet, and salty.
Ma Po Tofu Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 167 |
| Fat | 10g |
| Carbohydrates | 6g |
| Protein | 10g |
As you can see from the nutrition facts, mapo tofu packs a hefty dose of protein thanks to the tofu and ground pork. It’s also relatively low carb compared to some other Chinese dishes since it lacks noodles or rice. The main sources of fat are pork, tofu, and chili oil.
Kung Pao Chicken
This classic dish features cubed chicken, peanuts, vegetables, and a special kung pao sauce. The sauce is the star of the show, made with soy sauce, rice vinegar, sesame oil, garlic, chilies, and those tongue-numbing Sichuan peppercorns. Bell peppers, zucchini, water chestnuts, and peanuts add crunch and texture contrast. The end result is a highly palatable mix of sweet, salty, sour, spicy, and nutty flavors. Crispy chicken cubes coated in sauce add richness. Kung pao chicken is thought to have originated in Sichuan province before becoming popularized across China. It’s now a beloved takeout staple all over the world. Enjoy it spooned over steamed rice for a wholesome meal.
Kung Pao Chicken Ingredients
- Chicken – cubed breast or thigh meat
- Vegetables – bell peppers, onions, zucchini, etc
- Peanuts
- Chilies
- Sichuan peppercorns
- Soy sauce
- Rice vinegar
- Sugar
- Garlic
- Ginger
- Sesame oil
The classic recipe calls for chicken, but kung pao sauce also pairs well with shrimp, beef, tofu, or mushrooms for vegetarians.
Dan Dan Noodles
These Sichuan noodles are smothered in an umami-packed sesame sauce made spicy with chili oil and mala spice blend. Dan dan noodles feature bouncy wheat noodles tossed with pickled vegetables, sliced pork, and crushed peanuts. Unlike many noodle dishes, dan dan noodles have a strong sesame flavor that stands out. The sauce clings to the noodles, allowing you to savor flavor in every bite. Slurping these noodles is an extremely satisfying experience! underneath the chili heat, you’ll find nutty, savory flavors from the noodle sauce. Dan dan noodles offer the perfect lunch or dinner when you’re seeking something piping hot and full of spice.
Dan Dan Noodles Sauce
The sauce is truly what makes these noodles special. It’s comprised of:
- Sesame paste
- Soy sauce
- Rice vinegar
- Chili oil
- Sugar
- Sichuan peppercorn powder
- Garlic
- Green onions
These ingredients combine to create a luxuriously smooth, nutty, and spicy sauce that coats each strand of noodle.
Sichuan Boiled Fish
This dish, typically made with carp or catfish, showcases the spectacular flavor pairing of chilies and fish. The fish is simply steamed or boiled, then covered in an oily sauce bursting with umami richness and spicy heat. Sichuan boiled fish sauce is complex, containing over 20 ingredients that usually include:
- Soy sauce
- Rice wine
- Sugar
- Chili oil
- Sesame oil
- Ginger
- Garlic
- Scallions
- Sichuan peppercorns
The sauce highlights the natural sweetness of the fish while amping up flavor. Crispy chunks of fish are irresistible when soaked in the savory sauce, which provides sweet, salty, sour, nutty, and spicy notes. The fish is remarkably moist and tender after steaming while still retaining texture on the outside. Rice and simply steamed or stir-fried vegetables help balance the strong flavors.
Chongqing Chicken
Hailing from Chongqing, this dish sees chicken cubes tossed with an insane amount of dried chilies. We’re talking at least 10-20 chilies coating each piece of juicy chicken, so brace yourself for some major fire! The chicken is marinated briefly in soy sauce, Shaoxing wine, sesame oil, and spices before getting wok fried with a tornado of dried red chilies. The result is a flavor explosion of aromatic chili pepper laced with hits of numbness. Other ingredients like garlic, ginger, and scallions add background flavor. The chicken emerges caramelized, crispy, and dripping in oils from the chilies. Chongqing chicken is meant for serious spice lovers only. Have plenty of steamed rice or noodles on hand to stop the burn.
Tips for Chongqing Chicken
- Use bone-in chicken thighs for the best texture
- Remove chili seeds if you want less heat
- Control the spice level by adjusting the number of chilies
- Add some sugar to balance the heat
- Serve with white rice or noodles
This extremely fiery dish hails from Sichuan province and will light your mouth up bright red. Approach with caution and be ready for sweat inducing spice!
Water-Boiled Fish
Native to Hunan province, this dish also utilizes a ton of chilies but balances them out with mild freshwater fish. Pieces of fish like carp, catfish, or tilapia are gently boiled in water seasoned with chili peppers, scallions, ginger, garlic, and Sichuan peppercorns. The fish is then topped with even more raw chilies and peppercorns. Cilantro is also commonly added for a fresh herbal note. The chilies infuse the fish with heat while the Sichuan peppercorns provide floral aroma and that sought-after numbing effect. Despite all the chilies, this dish isn’t quite as spicy as Chongqing chicken since the chilies are boiled in water rather than oil. The fish absorbs just enough gentle heat and spice flavor. Serve with steamed veggies and rice.
Ma La Xiang Guo
This popular Sichuan dish is commonly referred to as “numbing and spicy pot.” It features simmering pots of chilies, Sichuan peppercorns, aromatics, and broth. Diners then cook an assortment of ingredients like meat, fish balls, tofu, vegetables, and noodles in the simmering broth, allowing the food to soak up maximum flavor. The broth provides a powerhouse of numbing, peppery, spicy goodness, while the ingredients add texture. Some classic additions to mala hotpot include:
- Thinly sliced beef or lamb
- Tofu skins
- Fish balls
- Mushrooms
- Leafy greens
- Vermicelli noodles
- Quail eggs
This communal dining experience lets everyone customize their own unique combination in the spicy broth. The array of contrasting flavors and textures makes for an electrifying and addictive meal. Just take care not to burn your taste buds off in that piping hot chili broth!
| Ingredient | Purpose |
|---|---|
| Chilies | Heat and red color |
| Sichuan peppercorns | Mouth-numbing |
| Garlic, ginger, scallions | Aroma and flavor |
| Spices like star anise, cinnamon | Warm flavor |
| Soy sauce, oyster sauce | Umami, saltiness |
| Sesame oil, chili oil | Richness and sheen |
As you can see, mala broth contains a powerful blend of seasonings that unite to create an addictive pot of savoriness and heat.
Dry Pot Chicken
In this Sichuan stir fry, chicken and vegetables are wok-fried in a heavy dose of chili oil and aromatic spices. The “dry” in dry pot chicken refers to the fact that very little sauce is used. Instead, the ingredients are lightly coated in a chili oil infused with bold spices like Sichuan pepper, bay leaves, cumin, cloves, cinnamon, and fennel seeds. Dried chilies provide focused heat. The chicken ends up infused with this aromatic chili flavor. Crisp-tender vegetables like potatoes, bell peppers, and onion are stirred in to balance the heat. Dry pot chicken is intensely seasoned but not as spicy as some other Sichuan dishes. Serve it over rice for a flavor thrill ride.
Dry Pot Chicken Tips
- Use chicken thighs for juiciness
- Mix in potatoes, bell peppers or onions
- Finish with a sprinkle of chopped cilantro
- Garnish with fresh lemon for brightness
- Serve with steamed white rice
The bold mix of spices gives incredible depth and aroma to this stir-fried chicken dish. Enjoy it for dinner when seeking some tingly Sichuan flavor.
Spicy Cucumber Salad
For a light and healthy spicy Sichuan dish, whip up this mouthwatering cucumber salad. It offers a refreshing contrast to rich fare. Thinly sliced cucumbers are combined with a spicy chili vinaigrette made from rice vinegar, sesame oil, soy sauce, garlic, and dried chilies. Slivered red onion and cilantro add freshness. The cucumbers soak up the tart, spicy dressing and make for an addictive salad or side. With the chili oil, Sichuan peppercorn, and fresh herbs, this cucumber salad encapsulates the exciting flavors of Sichuan cuisine in a light veggie-focused form.
Cucumber Salad Tips
- Use Persian or English cucumbers
- Toss while the cucumbers are still cold
- Add diced red pepper for color
- Garnish with roasted peanuts
- Splash with rice vinegar before serving
For more nutrition and substance, serve this spicy cucumber salad over a bed of leafy greens or shredded cabbage.
Conclusion
If you enjoy bold, mouth-numbing, tongue-tingling spice, Sichuan and Hunan cuisines should be high on your list to try. Dishes from these regions of China utilize tongue-numbing Sichuan peppercorns and spicy dried chilies to electrifying effect. From the popular mapo tofu and kung pao chicken to lesser known boiled fish and dry pot chicken, the hallmarks of Sichuan cuisine are addictive mala flavor and chili heat. Hunan dishes also rely heavily on dried chili spice. Next time you’re seeking an extra fiery and exciting meal, turn to the pleasure-inducing pain of authentic Sichuan and Hunan fare.